Baked Ham with Sweet Glaze

"This is a common recipe brought down through my family. My grandmother made it, my mother still makes it, and we all love it to pieces! It is great leftover or chopped into a fresh green salad. I love this ham glaze because it is simple and easy and delicious!"

Directions

Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.

Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)

Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.

Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.

Most Helpful Positive Review

May 08, 2014

Oh My Oh My what a ham!! I made this for Easter and fixed it exactly as written but I didn't need all the water. Full of moister and great taste too! I also added a teaspoon of ground cloves to the sugar mixture. My family LOVED this ham!! Thank You Thank YOU aellis0923. A True keeper:) YYYEEEAAAHHH BTW, the sauce this ham creates along with it's own juices is terrific on sweet potatoes, which I served along with roasted asparagus, mushrooms,mashed roasted potatoes and rolls. Delish Dish:)Bon Appetit!

Most Helpful Critical Review

Jan 05, 2015

I saw all of the five star reviews here, and I was excited. I prepped the baste and prepared it just the way the author stated because there is nothing worse than reading a five star review from somebody who changed a number of items in the recipe. Anyway, I had to add some liquid because mine was not turning into a paste. Additionally, much of the baste burned onto the ham, which made those outside pieces inedible, and overall, while it probably reduced some of the saltiness, this did not really flavor the ham well. I did, however, enjoy eating the pineapples.

Wonderful, good, moist ham. I made this ham with only a few changes. Cut about an inch diamond pattern over the outside approximately 1/4 inch deep, place a clove in the center of each diamond. Insert a cherry on a toothpick and insert that into the ham and add a pineapple ring - do this over the entire ham. No water, just placed the ham cut side down in a foil lined 9 x 13 baking dish and cooked at 325 for about 1 1/2 hours. Mix the rest of the ingredients along with the drained pineapple juice and cook in the microwave for 3-5 minutes untill thickened. Use the mixture to baste the ham every 15 to 20 minutes for the next 1 1/2 hours.

This was DELICIOUS! I wanted a sweet thick sauce to pour over the meat to transport easier to a carry-in banquet, and this worked great! While baking the ham as directed, I prepared the glaze over low heat in a sauce pan, with a tad of the pineapple and cherry juice stirred in. When the ham was done I cut it into slices/pieces and placed them in a crock pot. I then mixed a little of the ham (water) juices from the baking pan in with the glaze to make it a little thinner. I poured the glaze over the ham slices and added the pineapple chunks and cherries and stirred to mix it all up. I got lots of compliments, and the ham was so moist cooked this way! LOVED IT!

When my son said he wanted ham for his 5th birthday dinner, I freaked out. I had never made a ham a day in my life. My mom suggested buying the already cooked ham cubes and mixing it in with mac and cheese. I was bound and determined to make him a ham with all the fixins. This one was the first one I came across that looked good to me so I tried it. I followed the directions to a tee. The only thing I did differently was placed the ham directly in the pan (no rack as I didn't have one) with the water right in it like stated. Three hours later, it was dinner time and I was stressing. I had no back up plan and my whole family was hungry. This was the most amazing ham I had ever eaten in all of my existance. I had so many compliments. Thank you so much for posting this. This recipe is so fool-proof, its unreal. I felt no need to make any changes to the recipe. I will definitely make this again. Who knows, maybe I'll confidently take on Easter dinner this year. Thanks again!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.